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    Home » Recipes » Indian

    Creamy Vegetable Pasanda

    Published: Apr 13, 2021 by Jess & Dan · Modified: Apr 13, 2021 · This post may contain affiliate links

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    Jump to Recipe Print Recipe
    A pinterest image with the title 'Creamy vegetable pasanda' and it says 'vegan / soy free' underneath the title. There is a close up image of the curry
    A close up image of the curry in the top of the image and a title set on a white background in the second half. The title says 'Creamy & quick vegetable pasanda in 30 minutes'

    Vegetable pasanda is the perfect choice if you’re after a mild and creamy curry. Anyone who likes a korma will love a pasanda, because of its yummy creaminess and the fact that, like a korma, it’s not a spicy curry. Our vegan pasanda uses ground almonds to create a thick sauce, and is packed full of veggies to make it healthy (and tasty!).

    Vegetable passanda in a bowl featuring courgettes, carrots and butter beans on an orange and yellow background, with condiments around the bowl in small pots
    Vegetable passanda is a family favourite, with its creamy sauce everyone will love it!
    Jump to:
    • 🍛 What is pasanda?
    • 📋 Ingredient Notes
    • 🔪 Step-by-step Instructions
    • 💭 FAQs
    • 🍚 What to serve it with
    • 🍛 Other Recipes you may like
    • 📖 Recipe
    • 💬 Comments
    A vegan curry with butter beans, courgette and carrots in an orange creamy sauce, served in a big bowl with two handles and surrounded by yoghurt, flaked almonds and Indian bread

    🍛 What is pasanda?

    Pasanda is a traditional dish, popular in North India and Pakistan. Pasanda was originally made with meat that's flattened into strips, before being marinated in yoghurt and spices. After a few hours marinating, the meat is then placed into a dish with the other ingredients that make up the dish.

    The word ‘pasanda’ actually comes from the Urdu word ‘pasande’ which means favourite. This refers to the cut of meat that was used. Now we've got through that history lesson, let's look at how to make this vegetable pasanda!

    We’ve created a vegan pasanda by replacing the meat with lots of tasty veg, and using a combination of vegan yoghurt and ground almonds to create a rich and creamy sauce.

    📋 Ingredient Notes

    One of the things we love about our vegetable pasanda recipe is that most of the ingredients are store cupboard favourites. You can even sub out the fresh ingredients for others pretty easily. This means that it’s a great meal to make when you’ve done no planning whatsoever, or when you want to use up whatever veg you have on hand. You will need:

    • Onion.
    • Cinnamon stick.
    • Cardamom pods.
    • Fresh ginger.
    • Garlic cloves.
    • Turmeric.
    • Garam masala.
    • Ground coriander.
    • Chilli powder.
    • Tomato pureé.
    • Ground almonds, mixed with water to form a paste.
    • Tin of butter beans (a.k.a. lima beans).
    • Courgettes.
    • Carrots.
    • Vegan yoghurt. Be sure to use a plain yoghurt rather than a sweetened or flavoured one. We really like Koko coconut yoghurt, but any kind of unsweetened plant based yoghurt is fine.
    • Toasted almond flakes to serve.
    A small bowl of vegetable passanda and rice with a spoon with a wooden handle in it, ready to be eaten. There's a pot of chutney in the left hand corner and another bowl of curry just visible in the right hand corner

    🔪 Step-by-step Instructions

    Before you get started on your vegetable pasanda, be sure to prep your veg so it’s all ready to go. Peel and slice your onion into chunks, and peel and dice your fresh ginger as finely as possible.

    The butter beans will need to be drained and rinsed, and your courgettes and carrots should be chopped into nice bite-size chunks. You can leave the skin on the carrots as long as you give them a good wash.

    1. Add a splash of oil to a pan and bring up to a medium heat.
    2. Next get the onion, cinnamon stick and cardamom pods into the pan and cook until the onion is soft.
    3. Add the rest of your spices, along with your garlic and ginger, and cook for a couple of minutes until fragrant.
    4. Pop the tomato purée and almond paste into the pan along with the water and give the whole lot a good stir.
    5. Chuck your veggies and beans into the pan and simmer for 10 minutes.
    6. While your veg is simmering, you can toast your almond flakes in a frying pan on a low medium heat. You won’t need any oil to do this and it will only take a couple of minutes. Be careful that you don’t let the almonds burn, watch them carefully!
    7. After your veggies have simmered for 10 minutes, take the pan off of the heat and stir in the yoghurt.
    8. Serve your vegetable pasanda topped with toasted almond flakes.

    For detailed measurements and cooking instructions, please see the recipe card at the end of this article.

    💭 FAQs

    Can it be frozen?

    Yes, veg pasanda freezes well and will keep in the freezer for up to three months. We’d recommend separating it into portions before freezing as this makes it much more manageable. Be sure to defrost thoroughly, and that it’s heated all the way through before serving.

    Can I use different vegetables?

    Definitely. Vegetable pasanda works well with all sorts of different veggies, which is why it’s such a great zero waste recipe. Mushrooms, broccoli, cauliflower and peppers would all go really well, but feel free to add whatever you like.

    What can I use instead of butter beans?

    Butter Beans are a good source of protein, which is what makes the meal feel filling. If you want to take out the butter beans, some other good protein sources for vegan pasanda are chickpeas, black-eyed beans, tofu or tempeh.

    A big bowl of vegan passanda with serving suggestions around it, including toasted almond flakes, rice, roti and vegan yoghurt. All set on an orange background.
    Serve this vegan pasanda with lots of sundries and condiments for a delicious curry feast!

    🍚 What to serve it with

    We think that vegetable pasanda is at its best when it’s served alongside as many sundries as you can lay your hands on. These are some of our favourites:

    Pilau rice

    You can really make your pilau rice something special with the addition of cloves, bay leaves, turmeric and cumin seeds. You should also only use the right amount of water so that your rice has absorbed it all by the time it’s cooked. This is how you get perfectly fluffy rice.

    Vegan Naan

    Making vegan naan bread does take a little time and effort, but we're sure you'll absolutely think it’s worth it when you’re loading up a big chunk of naan with a generous helping of veg pasanda. Try adding garlic or coriander to give this gorgeous fluffy naan bread some extra flavour.

    Mushroom bhaji

    We love a nice big helping of mushroom bhaji on the side of any curry. Mushroom bhaji is a fairly dry dish – it’s not like an onion bhaji though, more like a small side curry! The mushrooms are cooked alongside spices, with some tomato purée and a splash of water – super quick and simple to make.

    🍛 Other Recipes you may like

    • Butter bean curry topped with fresh coriander, vegan yoghurt and chillies.
      Butter Bean Curry (Vegan Jalfrezi)
    • Tofu korma topped with fresh coriander, almonds and fried onions.
      Easy Creamy Tofu Korma
    • Close up of vegan roti laid out on top of each other with coriander on top, all on a dark blue background
      Easy 3 Ingredient Vegan Roti
    • A. owl of saag aloo on a plain background with two spoons to the right and other curry dishes and rice scattered around it
      Vegan Saag Aloo in 25 Minutes

    If you're interested in finding even more vegan Indian recipes, head to our huge list of 55+ Best Ever Vegan Indian Dishes. We're sure that you'll find even more inspiration there!

    Did you make this recipe? Leave a review and a rating below, or tag us in your photos on Instagram! Alternatively, bookmark it in your browser or save to Pinterest for later.

    If you love our content, please consider supporting it by buying us a coffee.

    📖 Recipe

    Vegetable passanda in a bowl with rice in half of the dish and a hand with tattoos

    Creamy Vegetable Pasanda

    Perfect if you like a mild, creamy curry. Pasanda delivers the same silkiness as a korma but with a thicker sauce. Packed full of vegetables – you can use whatever is in the fridge, or even add some vegan chicken pieces!
    5 from 2 votes
    Save Saved! Print Pin Rate
    Course: Dinner
    Cuisine: Indian
    Prep Time: 5 minutes
    Cook Time: 25 minutes
    Total Time: 30 minutes
    Servings: 4
    Calories: 290kcal
    Author: Jess & Dan

    Ingredients

    Metric - US Customary
    • 1 tsp oil
    • 1 onion – diced
    • 1 cinnamon stick
    • 3 cardamom pods – lightly crushed so they crack but remain whole
    • 1 tbsp fresh ginger – finely chopped
    • 3 cloves garlic – finely chopped
    • 1 tsp turmeric powder
    • 1.5 tsp garam masala
    • 1.5 tsp ground coriander
    • ⅛ tsp chilli powder
    • 2 tbsp tomato purée
    • 3 tbsp ground almonds – mixed with enough water to make a thick (paste around 6 tbsp water)
    • 1 cup water
    • 400 g butter beans – drained and rinsed
    • 2 courgettes ~450g – sliced into even pieces
    • 6 carrots ~450g – sliced into even pieces
    • 8 tbsp vegan yoghurt – unflavoured/unsweetened
    • 4 tbsp almond flakes – you can buy toasted ones or toast them at home (as below)

    Instructions

    • Put a splash of oil in a large pan and bring to a medium heat.
      1 tsp oil
    • Add the onion, cinnamon stick and cardamom pods, cooking until the onion is soft and translucent.
      1 onion, 1 cinnamon stick, 3 cardamom pods
    • Chuck in the rest of the spices, garlic and ginger, then cook for a couple of minutes until fragrant.
      1 tbsp fresh ginger, 3 cloves garlic, 1 tsp turmeric powder, 1.5 tsp ground coriander, ⅛ tsp chilli powder
    • Next add the purée, almond paste and water. Stir it all together and bring up to a simmer.
      2 tbsp tomato purée, 3 tbsp ground almonds, 1 cup water
    • Get the vegetables and butter beans in the pan, stir them through and simmer for 10 minutes, stirring occasionally. During cooking, if it starts to look a bit dry, add a bit more water – but remember we’ll be adding yoghurt at the end, which will add more sauce!
      400 g butter beans, 6 carrots, 2 courgettes
    • While the veg is simmering, it’s a great time to toast the almond flakes! Put a frying pan over a low heat (no oil) and add the almond flakes. Stir them regularly and be careful not to burn them – they turn quickly! You’re looking for a golden-brown colour. Once they’re done set aside for later.
      4 tbsp almond flakes
    • After the vegetables and butter beans have simmered for 10 minutes, turn off the heat and stir through the yoghurt and a good pinch of salt (to taste).
      8 tbsp vegan yoghurt
    • Serve your vegetable pasanda topped with the toasted almond flakes.
      4 tbsp almond flakes

    Nutrition

    Calories: 290kcal | Carbohydrates: 38g | Protein: 12g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 416mg | Potassium: 1008mg | Fiber: 13g | Sugar: 9g | Vitamin A: 15545IU | Vitamin C: 27mg | Calcium: 152mg | Iron: 4mg
    Tried this recipe? Tag us today!Mention @vegan_punks or tag #veganpunks!
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    Reader Interactions

    Comments

    1. Tiina Karlsson

      February 19, 2022 at 9:50 pm

      5 stars
      Recipe rating 5 stars
      My husband used to make excellent Indian food. Your article and recipies reminded me of how he was preparing the ingredients. That rice was perfect!
      I know already your recipe is good.

      Reply
    2. Choclette

      July 22, 2021 at 7:35 pm

      5 stars
      Yum! Made this for supper tonight. Did everything as written except for the flaked almonds, because I didn't have any. And I used more courgettes than carrots too. It's so delicious. Luckily, there's heaps leftover for tomorrow.

      Reply
      • Jess Saunders

        July 23, 2021 at 8:12 am

        Yay, thanks so much for the review Choclette! It's amazing to read that you loved this recipe, it has really made my day! Jess x

        Reply

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    Hey there! Thanks for checking out Vegan Punks. We're Dan and Jess – a husband and wife team who love creating and sharing vegan recipes. We draw on our experiences of travelling the world and learning about different cuisines. That's why you'll find plant-based versions of traditional dishes from all around the globe on our blog. And, of course, all with a pinch of punk attitude.

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